Brune Pinner (Norwegian Christmas Cookies)

¾ cup plus 2 tablespoons (200 g) butter, at room temperature

½ cup (100 g) granulated sugar

½ cup (100 g) dark brown sugar

1 tablespoon dark, Norwegian syrup “mørk sirup” (you can substitute with light molasses or Lyle’s Golden Syrup or an inverted sugar syrup)

1 large egg yolk

2 ½ cups (300 g) all-purpose flour

1 teaspoon baking soda

1 teaspoon vanilla sugar or essence of vanilla

2 teaspoons cinnamon

subheading: To top/decorate:

1 egg, beaten

¼ cup (60 ml) pearl sugar

1 ½ tablespoons chopped almonds

Directions at northwildkitchen.com

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